Alaskan Sourdough Fruitcake

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Alaskan Sourdough Fruitcake

Soak raisins and currants in 1 cup wine overnight. Remove starterfrom refrigerator and set, tightly covered, in warm place overnight.

It should be in at least a two cup container as it will just aboutdouble its volume overnight.

In the morning, cream butter with sugar and beat in eggs and lemon rind. Drain wine from raisins into creamed mixture. Stir in starter and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and shake until well-coated. Add to batter and mix thoroughly.

Turn into loaf pans which have beengenerously buttered. Let stand in warm place for 30 minutes. Bake inoven preheated to 300 with a pan of water on floor of oven and rackas near as possible in middle of oven.

Bake about 2- half hours for medium-sized loaves watching carefully to see that they do not brown to quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pans.

When cold drip 2 tablespoon. of wine over each cake. As soon as it is absorbed, wraptightly in cellophane freezer paper and store in refrigerator orfreezer. They improve with age.